Nanna’s Meat & Chutney

Location: Wolverhampton
Era: 1940 onwards



“If I was going to cook a comfort food that reminded me of my Mother, I would make Nana’s meat – I just thought of it as ham – and I would serve it with Nana’s chutney. My Mother made a wonderful chutney which was basically apple, onion, sultana, some spices and other things. We still make it and it’s the best chutney I’ve ever eaten. For the meat she’d buy a ham hock, boil it up, scrape of the scum, boil it some more, then take the meat off the bone, put the meat into a basin, put a saucer on top of the basin with a cast-iron iron on top to press it down and then hey presto, several hours later turn it out and there would be this wonderful ham. It would have a coating of jelly that we’d carefully remove when my Mum wasn’t looking! We’d have it with bread, from a tin loaf, cut into triangles with butter and Marmite on.” 
Vivien Small



Ingredients

  • Ham hock
  • Water to cover
  • Sliced bread
  • Butter
  • Marmite


Method

Put the ham hock in a large saucepan and cover with water, bring to the boil and then reduce to a simmer.

It will need to cook for quite a long time – scrape the scum from the surface of the water every now and then.

After a couple of hours, drain the meat and remove the meat from the bone.

Pack the meat into a pudding basin and put a saucer on top of the basin with a cast-iron iron on top to press it down.

After a few hours, turn it out, it will have a coating of jelly around it.

Serve with bread, from a tin loaf, cut into triangles with butter and Marmite on.

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